| Chop by hand or in a food processor chop onion, 2 - 1/2" slices green pepper, 1/4 of small tomato and cilantro. This makes what is called Sofrito, a base for many Puerto Rican dishes. In a large soup pan or dutch oven, saute the "sofrito" in olive oil for about 2-3 minutes. Then add the olives, the tomato sauce, and the Sazon seasoning. Saute again for a few more minutes. Add the can of undrained Pigeon peas and mix. Add water, garlic salt, oregano and salt and bring to a boil. Add rice and mix. Cook uncovered on medium heat until barely dry. Stir the rice once then cover and cook on low for about 30 minutes. The rice is ready when it is soft.
|
